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Export 11 ingredients for grocery delivery
Step 1
Soak pinto beans for at least 3 hours prior.
Step 2
Press the saute button on the Instant Pot. Add oil and garlic. Saute for 2 minutes.
Step 3
With the saute function still on, add squash. Stir well.
Step 4
Add tomatoes and bay leaves. Stir well.
Step 5
Add cumin, garlic, oregano and chili powder. Stir well.
Step 6
Turn the saute function off. Add soaked beans and broth or water.
Step 7
Stir, and put the lid on. Make sure vent is sealed.
Step 8
Cook on manual high pressure for 30 minutes.
Step 9
Quick release pressure after 5 minutes.
Step 10
Stir in sugar and vinegar. Salt to taste.
Step 11
Enjoy!
Step 12
Soak pinto beans for at least 3 hours prior.
Step 13
In a large pot over medium heat add oil and garlic. Saute for 2 minutes.
Step 14
Add squash, tomatoes, bay leaves, cumin, garlic, oregano, and chili powder. Stir well.
Step 15
Add soaked beans and broth/water.
Step 16
Turn heat to high and bring to a boil. Place lid on and reduce heat to a simmer (about med-low heat).
Step 17
Simmer for 1-1 ½ hours or until pinto beans are tender, adding more water or broth as needed.
Step 18
Stir in sugar and vinegar, then salt to taste. Enjoy!
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